Bell peppers are very nutritious with higher content of vitamin C and capsaicin which is used in medical departments, food and insecticides industries. Almost 11,698 pounds of bell peppers for fresh market are grown worldwide. Approximately 70% of bell pepper produced in Asia. Bell pepper production in Pakistan is 2.5 tons hectare-1. Almost 40% of bell pepper waste in Pakistan. The higher antioxidant levels in bell peppers are linked with the prevention of various disorders such as Cancers and cardiovascular diseases. Moreover, Vitamin C, E and β-carotenes are also present in higher concentrations. Vitamin C plays an important role to produced collagen in the body which is essential for healing wounds and farming connective tissues. It supports the immune system and increase the absorption of non- haemoglobin iron. There is different method to control the bell pepper waste. In this review, different conventional preservation techniques used to preserve the bell peppers like freeze drying, freezing, cooling in trays, canning and hot air drying, refractive window drying, smoke dehydration, shade drying, solar drying, sun drying and osmatic dehydration. Freeze drying method is found most effective drying methods to preserve the capsaicin content.